MEXICAN ZUCCHINI CASSEROLE
Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESY SCALLOPED ZUCCHINI
This Easy Cheesy Scalloped Zucchini is a delicious side dish loaded with zucchini and summer squash, all robed in a creamy cheesy sauce that will have you licking your plate clean!
Provided by Amanda Rettke
Categories Side Dish
Time 56m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9x9 casserole dish if your pan isn't oven safe).
- Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.
- Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9x9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.
SCALLOPED ZUCCHINI SQUASH
I found this one in an early 1980's cookebook years ago. As zucchini is one of my favorite veggies, I have used this recipe for years.
Provided by Jennifer Jones
Categories Side Casseroles
Time 35m
Number Of Ingredients 7
Steps:
- 1. Cook zucchini in salted water for a few minutes, but don't overcook. They should still be firm and a little crunchy. Drain well, and place in buttered casserole dish.
- 2. Add beaten egg to sour cream, blend in the salt and pepper to taste, minced onion, and half of the grated cheese. Mix well.
- 3. Pour mixture over zucchini, top with remaining cheese, and bake at 400 degrees for 20 minutes or until nice and bubbly.
LOW CARB SCALLOPED ZUCCHINI
Make and share this Low Carb Scalloped Zucchini recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Boil the zucchini in salted water for 5 minutes and then drain really well and pat dry.
- Mix the egg, cottage cheese, onion, diced ham, parsley, salt and garlic powder together.
- Spray a 2 quart casserole with nonstick cooking spray and then layer 1/3 of the zucchini in the bottom.
- Layer 1/2 of the cheesy ham mixture over the zucchini and continue layering until finished off with a top layer of zucchini.
- Spread the uncooked bacon out over the top and bake for 1 hour at 350°F.
Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 7.6, Cholesterol 98.6, Sodium 1249.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.4, Protein 20.4
SCALLOPED ZUCCHINI & YELLOW SQUASH
Beautiful, delicious melange. From book Southern Church Suppers. The little bit of sugar makes all the difference.
Provided by mammamia 2
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix sliced vegetables.
- Mix melted butter with sugar, salt, oregano, and pepper.
- Mix butter with veggies.
- Spread in pan.
- Bake ½ hour; remove from oven; spread Parmesan over top; bake ½ hour more.
SQUASH AND ZUCCHINI WITH HOT PEPPERS AND HERBS
Provided by Pierre Franey
Categories dinner, one pot, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Trim and cut the yellow squash and zucchini into 1/4-inch slices. Cut the tomatoes into 1-inch cubes.
- Heat the oil in a large skillet and add the zucchini and yellow squash. Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes. Add the onions, garlic and jalapeno peppers and toss to blend.
- Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend and cook, tossing and turning, about 5 minutes. Add the basil and stir. Remove the bay leaf and serve hot.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 845 milligrams, Sugar 6 grams
JALAPENO SCALLOPED ZUCCHINI SQUASH
This is a recipe that was invented with items I just happened to have on hand. It turned into something that I prepare and recommend to people often. It is delicious and SIMPLE! Optional: top zucchini with crushed potato chips after first 25 minutes of baking, but before adding cheese.
Provided by Melanie2590
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Generously spray olive oil cooking spray in medium skillet. Saute zucchini (or squash) and onions over med-high heat. Sprinkle with salt, pepper, and a bit of garlic powder. Continue cooking, stirring frequently, until onions are soft.
- Transfer zucchini mixture to a small casserole dish. Mix jalapeno dip in with zucchini mixture.
- Bake in oven for 25 minutes. Remove and top with shredded cheese. Retun to oven for 10-15 mor minutes, or until zucchini is tender.
Nutrition Facts : Calories 38.8, Fat 2, SaturatedFat 1.2, Cholesterol 5.6, Sodium 40.5, Carbohydrate 3.4, Fiber 0.9, Sugar 1.7, Protein 2.4
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